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Recipes

This is a truly memorable Celebration of Spring - perfect
for a special occasion, and not intricate.

Pheasant
is a very fine-grained and lean poultry with a mild
flavor that goes exceptionally well with the other
wild ingredients. If you can't find pheasant, substitute chicken.
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This is a delicious and simple way to serve fiddleheads.
The recipe calls for only the most basic ingredients,
but the flavors are fresh and delicious, enhanced by
just a touch of seasoning.
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For those of you who don't care for snails, this recipe has no snails in it. This is called "escargot butter" because the butter is seasoned in the same way that it might be if it were being used with snails. This is a time-honored tradition.
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Fiddlehead ferns are crunchy, with an explosive fresh flavor not unlike asparagus. In general they're at their best when they're prepared very simply: steamed and served with melted butter, salt and pepper. There are exceptions, though. There's something about a fiddlehead soufflé that captures the imagination.
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This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
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Fiddlehead ferns can be prepared in many different ways, including soups, soufflés, and casseroles. But many people prefer them when they're cooked very simply. This is one of those "simple" recipes. The lemon adds a wonderful zing to the
fiddleheads, and the butter adds the perfect finishing touch.
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For fish lovers, this is an exquisite recipe. It's easy and
it's wonderful. The white wine works together very well with
the whitefish, and the fiddleheads and ramps add a touch of
wildness to the overall flavor. On a scale of one to ten, this
is about a fifteen.
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Whether or not you're in a tent and cooking over an open fire, or at home, wishing you were, this recipe is perfect.

To really make it special, fry the trout in bacon grease after you've cooked the bacon for breakfast. The fiddlehead ferns taste delicious, adding a spicy note and they make a beautiful presentation as well. It all tastes twice as good if you caught the fish yourself and foraged the fiddleheads in the woods.
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In this recipe for Thai Green Curry with Fiddleheads and Chicken, the bright flavor of Thai herbs and spices make a perfect match for fresh fiddlehead ferns. Store-bought curry paste makes this a quick & easy dish, taking less than 30 minutes to prepare.
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This simple preparation really highlights the fresh, bright spring flavor of fiddlehead ferns. Fresh fiddleheads are preferred, of course, but we've found that frozen fiddleheads are the next best thing and will work very well too.
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This is a basic sort of recipe. It can be served with just about anything, from elegant gourmet meals, to down-home comfort food. The fiddlehead ferns have a fresh flavor a bit like a cross between asparagus and artichoke. They can be cooked until they're quite soft, but most connoisseurs prefer them a bit on the crunchy side. They can be steamed or boiled, but I prefer them sautéed with some seasonings. This recipe makes about four servings. It's adapted from a recipe by James Peterson.
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